Picking up a full season of pickled 1000 sheets picked up in Kyoto 14:51 on November 8, Kyoto
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On the 8th day of the winter, in Kyoto, the “Senzuke” seasoning season begins in earnest.
"Senzuke" is a pickle made with Kyoto's traditional vegetable "Seigoin Kabura", and the pickling process will be in full swing from the early winter when the sweetness of the kabura increases as the morning and evening chills.
On the 8th, an old-fashioned pickle work by hand was released at a pickle company workshop in Fushimi-ku, Kyoto.
The craftsmen in Happi were peeled off “Seigoin Kabura” and cut into 2.6mm thickness using a special planer.
After finishing cutting, he squeezed a circle in a wooden barrel, sprinkled with salt, and covered it with a weight of about 30 kg.
It is said that it will be completed by putting it in salted sauce for 2 days after salting it over the next 3 days to drain the water from the turnip.
Mr. Yasushi Osaku, president of the pickle company, said, “I was worried about the impact of the typhoons that were being produced one after another, but the turnip has grown steadily.
Thousands of pickles have peaked over the next month and are shipped nationwide as gifts for New Year's holidays and New Year holidays.